Ceviche is a seafood dish popular in the coastal regions of South America. Traditionally ceviche is made from fresh raw fish and marinated with lemons and limes and spiced with chili peppers. It also contains chopped onions, salt, and cilantro. As the dish is not cooked with heat (but rather is cured in citrus juices), it must be prepared and served fresh. It is also generally served with tortilla chips on the side, but for Rosh Hashanah, I use apple chips instead.
Cook’s note: If you are nervous to eat raw fish, you can use one pound of shredded smoked salmon (lox).
- Cook Time
- Prep Time
- 1 pound very fresh salmon, cubed into small pieces
- ½ pound sushi-grade raw tuna
- 1 large Granny Smith apple, finely chopped
- ½ cup pomegranate arils
- ½ cup leek, finely sliced (white part only)
- 1 tablespoon honey
- ½ cup small yellow beet, peeled and finely shredded
- 3 Medjool dates, pitted and finely chopped (about ¼ cup)
- 1 jalapeño, ribs and seeds removed and finely diced (optional)
- 2 tablespoons cilantro, chopped, or parsley
- 2 limes, freshly squeezed
- 1 lemon, freshly squeezed
- Salt, to taste
- 2 tablespoons avocado oil or extra-virgin olive oil
- 1 - 2 apples
- 1 teaspoon cinnamon
1. Mix all ingredients in a bowl and let marinate for 2 hours, allowing the flavors to incorporate.
2. Serve with store-bought or homemade apple chips.
1. Preheat oven to 200°F.
2. Using a sharp knife or mandoline, slice apples thinly. Discard seeds. Line a cookie sheet with parchment paper and place apple slices on it, spacing them apart.
3. Sprinkle cinnamon over apples.
4. Bake for approximately 1 hour, then flip. Continue baking for 1 to 2 hours, flipping occasionally, until the apple slices are no longer moist.